Preparation

Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.

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Recent Review

This recipe appeared in Gourmet as part of a complete menu featuring the Fennel-Crusted Roast Pork. The ingredients in this recipe gave me some concern, particularly the fennel bulb and the prunes, but I'll tell you we thought the end result was wonderful. It did not taste like licorice (which I was afraid of), was so easy to make, and tasted terrific. Will definitely make it again.